Black Forest Cupcakes

Today is National Chocolate Cupcake Day! Black Forest Cupcakes happen to be a family favorite. Yummy chocolate cupcakes filled with cherries and topped with whip cream frosting, grated chocolate and topped with a cherry. Traditionally, Black Forest cake/cupcakes have liqueur in the cherries, this recipe does not. It’s kid-friendly. I was gifted Imperial Sugar and my cupcakes were made with Imperial Sugar, it’s my sugar of choice and what I buy and use for all of my recipes. In my opinion, it’s the best.

Ingredients:

1 cup plus 6 T flour

1 cup Imperial granulated sugar

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with 12 liners. Whisk dry ingredients in a mixing bowl.

1/4 cup oil

1/2 cup buttermilk

1 egg

1/2 cup coffee, very hot

1 teaspoon vanilla

In a bowl, combine oil, buttermilk, and egg. to the dry ingredients and mix well, scraping sides and bottom of the bowl. Once combined, pour in coffee. Mix well and add in vanilla. Fill cupcake liners 1/2 full. Bake 17-18 minutes until cake tester comes out clean. Cool completely.

Filling:

1 can of cherry pie filling

Make holes in the center of cupcakes using a knife or large piping tip. Fill the hole in the cupcake with 2-3 cherries and pie filling liquid. Cover hole of the cupcake with what you removed to make the hole. Top with whip cream frosting.

Whip Cream Frosting:

1-pint heavy whipping cream

4 ounces cream cheese

1/4 cup Imperial powdered confectioners sugar or more to taste

1 teaspoon vanilla

Grated chocolate for garnish, optional

Maraschino cherries for garnish, optional

Refrigerate mixing bowl and attachment (s) for a minimum of 30 minutes. Pour heavy cream into mixing bowl and add cream cheese. Mix into stiff peaks, add sugar and vanilla. Put in piping bag and pipe on cupcakes. Add grated chocolate and cherries if desired. Keep refrigerated.

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Out of the Blue Blueberry Cake

Right out of the blue, I knew I needed to make a blueberry cake. Why?! I had 4 quarts of organic blueberries in my freezer begging to be eaten! Now I have a little less. This blueberry cake is fresh and delicious. Not too sweet. This cake will include directions on how to make this recipe a layer cake or a one pan 13 x 9” sheet pan cake. No matter what you choose, you cake will be delicious.

Ingredients:

1 stick of unsalted butter, room temperature

2 cups of sugar

2 teaspoons vanilla

4 eggs, room temperature

2 1/2 cups flour

1 tablespoons of salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups of buttermilk

2 cups of blueberries, fresh or frozen, more for decorations, optional

1 Tablespoon corn starch

Preheat oven to 350 degrees. Prepare pan 13 x 9 or 2 8” cake pans. Liberally butter your 13 x 9 pan or if using cake pans, spray with a flour non stick spray, line inside with parchment paper and spray again on top on parchment paper.

Mix butter and sugar together. Add eggs one at a time and blend until incorporated. Scrape sides of mixing bowl down. Add vanilla. In a separate bowl, whisk flour, salt, soda and powder. Alternate adding flour and buttermilk to the sugar/butter mixture, ending with flour. Coat blueberries with cornstarch and stir into cake batter. Pour batter into pan(s) and bake 30 – 40 minutes or until cake tester comes out clean. Cool completely before frosting. Sit back and enjoy your berry good cake!

Whip Cream Frosting

Ingredients:

1 quart heavy whipping cream*

1 8 ounce block of cream cheese*

1 cup of powdered sugar or more, taste it before adding more*

2 teaspoons of vanilla*

Place mixing bowl and attachment(s) in refrigerator for a minimum of 30 minutes or longer. Best cream cheese until smooth. Add powdered sugar and vanilla. Slowly add heavy cream and stir mixer at slow and increase speed until whip cream is very stiff. Frost on cooled cake (cake layers).

*If you make a 13 x 9 cake, cut frosting ingredients in half.

Whip Cream Rose Cake was decorated with a 1M Wilton tip.

Wimbledon Strawberries And Cream Cake


Strawberries and cream is served at Wimbledon tennis tournaments and I have watched many tournaments with my Dad.  So in tribute to all of the matches I have watched with my Dear Dad, I present this delicious strawberry cake with whipped cream frosting. 
Ingredients:

2 cups sugar

1 1/2 sticks of butter, melted and cooled

4 eggs

1 teaspoon vanilla

1 teaspoon strawberry extract

Red food coloring, optional (I am not a fan of food coloring but strawberry batter is kind of gray in color. It’s up to you)

1 cup of puréed strawberries (use your blender, food processor or hand mixer to purée your strawberries)

1 cup whole milk

3 cups flour

1 1/2 baking powder

1 teaspoon salt


Preheat oven to 325 degrees. Spray pans* with cooking spray with flour and line the bottom with parchment paper. Don’t forget to spray the parchment paper too.

In a separate bowl, whisk flour, baking powder and salt together. Set aside. 
In your mixer, blend sugar and melted butter.  Add your eggs one at a time and combine. Blend in your extracts and food coloring if you are using. Add puréed strawberries. 
Alternate flour and milk into your wet ingredients, ending with flour. Pour into your baking pans and bake for 25 – 30 minutes or until cake tester comes out clean. Cool completely before frosting. 
*Bake this recipe in two 9 inch pans, three 8 inch pans. Just make sure to divide your batter evenly.  


Whip Cream Frosting:

First chill your bowl and attachments in the refrigerator for 30 minutes or longer. 

1 8 ounce block of cream cheese, softened

1 quart of heavy whipping cream

1/2 to 1 cup of powdered sugar, taste it to see how sweet you want your whipped cream frosting

2 teaspoons vanilla
Blend cream cheese until creamy. Add cream and start to blend. Once it has thicken some, add powdered sugar and vanilla and beat on high until stiff peaks have formed. Frost cake and decorate with additional strawberries if desired.